Are you craving a tender, fall-apart pot roast that typically takes hours to prepare? Get ready to revolutionize your dinner game with this incredible Pressure Cooker Perfect Pot Roast recipe! In just 90 minutes, you'll create a restaurant-quality meal that will have your family and friends begging for seconds. Imagine succulent beef so tender it melts in your mouth, surrounded by perfectly cooked vegetables, all achieved with minimal effort and maximum flavor.
Prep Time: 20 mins
Cook Time: 70 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lbs beef roast
- 2 tablespoons vegetable oil
- 1 onion, quartered
- 3 cloves garlic, minced
- 4 carrots, cut into chunks
- 3 potatoes, quartered
- 1 cup beef broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Start by gathering all the ingredients: 4 lbs of beef roast, 2 tablespoons of vegetable oil, 1 quartered onion, 3 minced garlic cloves, 4 carrots cut into chunks, 3 quartered potatoes, 1 cup of beef broth, 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and salt and pepper to taste.
- Season the beef roast generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In your pressure cooker, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is hot, carefully add the seasoned beef roast to the pot.
- Sear the roast for about 4-5 minutes on each side, or until it develops a nice brown crust. This step is crucial for building flavor.
- Once the roast is browned, remove it from the pressure cooker and set it aside on a plate. In the same pot, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Next, return the seared beef roast to the pot. Add the chopped carrots and quartered potatoes around the roast.
- Pour in 1 cup of beef broth and 1 tablespoon of soy sauce. Sprinkle the dried thyme over the ingredients. The liquid will help create steam for the pressure cooking process.
- Close the lid of the pressure cooker securely and ensure the pressure valve is set to the sealing position. Set the pressure cooker to cook on high pressure for 70 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. After that, carefully switch the pressure valve to the venting position to release any remaining pressure.
- Open the lid once the pressure is fully released. The pot roast should be tender and easily pull apart with a fork. Check the vegetables; they should be cooked through but not mushy.
- Remove the beef roast and vegetables from the pressure cooker and place them on a serving platter. If desired, you can cover them with aluminum foil to keep them warm.
- For a thicker gravy, you can turn the pressure cooker to the sauté function and let the remaining liquid simmer for a few minutes, stirring occasionally, until it reduces to your desired consistency.
- Serve the pot roast and vegetables hot, drizzled with the gravy if thickened. Enjoy your delicious Pressure Cooker Perfect Pot Roast!
Tips
- Choose the Right Cut: Select a well-marbled beef roast like chuck roast for maximum tenderness and flavor.
- Searing is Key: Don't skip the searing step! This crucial technique locks in flavor and creates a beautiful brown crust on the meat.
- Natural Pressure Release: Allow the pressure to release naturally for 10-15 minutes after cooking to ensure the meat remains juicy and tender.
- Vegetable Placement: Place vegetables around the roast, not directly underneath, to prevent them from becoming too mushy.
- Gravy Hack: If you want a thicker gravy, use the sauté function after cooking to reduce the liquid and concentrate the flavors.
- Make Ahead Friendly: This pot roast actually tastes even better the next day, so don't hesitate to make it in advance for meal prep.
- Customize Your Seasonings: While the recipe provides a classic flavor profile, feel free to experiment with additional herbs and spices to make it your own.
Nutrition Facts
Calories: 414kcal
Carbohydrates: 14g
Protein: 28g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 85mg
